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Travel Around the Culinary World With Kitchen on Cary’s Tuesday Wine Dinner

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Details, details! It’s all in the details and special touches for the Tuesday Night Wine Dinner at Kitchen on Cary, recent recipient of the Richmond Diner’s Choice Award from Open Table. Designed and prepared by Executive Chef Michael Macknight, the menu for the Tuesday, April 11, wine dinner takes your taste buds on a magical journal across the continents of this beautiful blue orb we call home. Come join us!

 

WHAT: Tuesday Wine Dinner
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Tuesday, April 11, from 5 p.m. – 9 p.m.
COST: $30 per person + tax & gratuity
RESERVATIONS: Call 804-643-1315 or book online using Open Table at www.kitchenoncary.com

 

The first course opens the evening with a Middle Eastern Spiced Samosa, the famous flaky pastry stuffed with a savory filling and served with Coriander, Curry, and Cucumber Riata. The wine pairing is Allan Scott Sauvignon Blanc from New Zealand, known as one of the greatest Sauvignon Blanc regions of the world. Fresh citrus and nettles with hints of passion-fruit open on the nose while the citrus follows through to the palate with hints of dried herbs. The wine is perfectly balanced with lovely texture and an appealing finish.

 

The main course is Macknight’s own re-imagining and rendering of a much beloved classic dish, Szechuan Fried Chicken. In this delectable version, Macknight adds sides of Hot Pepper, Celery Root Slaw, and House-Rice Cake. General Bill Greco has paired this course with a delectable Milbrandt Riesling. This is a highly aromatic Riesling has traces of ripe apricots, Elberta peaches, honey, zest of tangerine, and orange blossoms. The fruit sources—Evergreen and Wahluke Slope vineyards—are among the best in Washington for Riesling.

 

The night ends on a sweet and whimsical note with a rich but delicate Pakistani Carrot Pudding known as “Gajar Halwa.” We’ve paired the sweet course with the elegant Genio Español Rosè from Spain. It exhibits a beautiful nose and opens with complex aromas of Raspberries, Intense Floral and Fresh Fruit, all backed with satisfying fruit-lifting acidity and mild tannins.

 

The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-9 p.m. Tuesday, April 11. For reservations, visit www.kitchenoncary.com or call 804-643-1315. Free validated parking for the parking deck at Cary & 14th Street. (Valid with dine-in dinner entrée purchase.)

 

 

About Kitchen on Cary

Located in Richmond’s historic Shockoe Slip neighborhood, Kitchen on Cary features locally sourced and seasonal American dining and is the recipient of several Open Table Diner’s Choice Awards. The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers with its Farm to Table strategy allows chefs to offer fresh, bright flavors of the region while providing the healthiest and highest-quality food at an affordable price.

The restaurant is owned by Education Corporation of America which operates Virginia College in Richmond, along with 70 ground locations nationwide. Additional restaurant locations include Century Restaurant & Bar in the Historic Tutwiler Hotel and the Café at Innovation Depot in Birmingham, Ala., Kitchen on George in Mobile, AL., and Kitchen on San Marco in Jacksonville, Fla.

 

About Executive Chef Michael Macknight

Chef Michael Macknight joined Kitchen on Cary as executive chef in July 2015 and brings more than 30 years of experience in the food industry. Since taking the helm at Kitchen on Cary, Macknight has created a new seasonally-based menu that increases local and regional products and vendors. His style of cuisine unites global and Southern regional flavors, grounded in both modern and classic French cooking techniques.

A Johnson & Wales College graduate, Chef Macknight has owned and served as executive chef at some of Virginia’s top restaurants. He has previously worked at the award-winning Trellis Restaurant in Williamsburg, Va., and Lemaire in Richmond’s historic Jefferson Hotel. Chef Macknight has also owned three restaurants and catering businesses: Charles City Tavern, Café Lafayette and Catering Company of Williamsburg/Williamsburg Manor Bed and Breakfast.

Chef Macknight’s excellence in cuisine has resulted in numerous awards including Best New Restaurant 2003 by Richmond Magazine for Café Lafayette, Best New Restaurant 2008 by Richmond Magazine for Charles City Tavern, and his Bourbon Pecan Bread Pudding with Bourbon Caramel Glaze was featured in Richmond Magazine’s 50 Best Food Finds.